Raspberry roll - recipe

Ingredients

Recipe , Raspberry , Meringue , Roll , Roulade

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1

Heat the oven to 170°C, (fan 150°C, gas mark 3). Line a 30 x 20cm (12 x 8in) baking tray with foil and lightly brush with oil.
2
Place the egg whites and sugar in an electric mixer and whisk for about 10 minutes until thick and shiny and the mixture forms stiff peaks.

For this step you'll need:
- 4 Egg white(s) (free range) medium
- 225g Unrefined golden caster sugar
3
Add the cornflour and vinegar and whisk in. Spread the mixture in the prepared tin and bake for 15 minutes until just beginning to turn golden.

For this step you'll need:
- 1tsp Cornflour
- 1tsp White wine vinegar
4

Turn the meringue out onto another sheet of foil and allow to cool for about 10 minutes.
5
Whip the cream until it just holds it’s shape and spread over the meringue. Top with half of the fruits, then roll up carefully using the paper to help you lift and roll.

For this step you'll need:
- 300ml Double cream
- Redcurrants a handful
- Raspberries a handful
- Strawberries a handful
- Blueberries a handful
6
Press the remaining strawberries and raspberries (but not the red currants or blueberries) through a sieve into a small bowl. Add the icing sugar to sweeten and serve with the roulade along with the additional blueberries and red currants.

For this step you'll need:
- 1 tbsp Icing sugar

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